Averrhoa bilimbi - Kalamyas - Kamias

In Malaysia, it is called belimbing asam; in Indonesia, it is belimbing besu; in Thailand, it is taling pling, or kaling pring. To the French it is carambolier bilimbi, or cornichon des Indes. Filipinos generally call it kamias but there are about a dozen other native names.Perhaps a native of the Moluccas, the bilimbi is cultivated throughout Indonesia; is cultivated and semi-wild everywhere in the Philippines; is much grown in Ceylon and Burma. It is very common in Thailand, Malaya and Singapore; frequent in gardens across the plains of India, and has run wild in all the warmest areas of that country.Kamias is generally regarded as too acid for eating raw, but in Costa Rica, the green, uncooked fruits are prepared as a relish which is served with rice and beans. Sometimes it is an accompaniment for fish and meat. Ripe fruits are frequently added to curries in the Far East.